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Broccoli soup with Gorgonzola toasts

Here we've reserved the very tops of the florets and sautéed them separately for a garnish, and cooked the stalks for the soup base. By all means use all the broccoli in the soup - the texture will just be a little grainy.

You'll need

1 tbsp olive oil 1 onion, diced 4 garlic cloves, bruised 2 heads (750gm) broccoli, top of the florets removed, stalks chopped 1 potato (240gm), peeled and chopped 1 litre (4 cups) chicken or vegetable stock 185 ml pouring cream 4 thick slices rye bread 2 tbsp butter, plus extra melted for brushing 125 gm Gorgonzola, crumbled


  • 01
  • Preheat oven to 200C. Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (5 minutes). Add broccoli stalks, potato and stock, bring to the boil, then reduce to a simmer and cook until stalks and potato are tender (13-15 minutes). Cool briefly, then purée with a hand-held blender, or in an upright blender. Season to taste, stir in cream and bring back to a simmer.
  • 02
  • Meanwhile, place rye bread on an oven tray and brush with melted butter, then bake in oven until starting to turn golden (4-6 minutes). Top with cheese and bake until cheese melts (3-5 minutes).
  • 03
  • Heat remaining butter in a frying pan over high heat, add broccoli florets and sauté until tender (3-5 minutes).
  • 04
  • Top soup with broccoli florets and serve with cheese toasts.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2016

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